Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon (5g) salt, plus more to taste
  • 1/2 teaspoon (2.5g) black pepper, plus more to taste
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup / 120g)
  • 2 celery stalks, chopped (approx. 1 cup / 100g)
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 4 tablespoons (60g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 4 cups (950ml) chicken broth, low sodium
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1/2 cup (120ml) heavy cream or crème fraîche
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/4 cup (30g) chopped fresh parsley, for garnish
  • 1/4 cup (30g) chopped fresh tarragon, for garnish (optional)

Instructions:

  1. Season the chicken pieces with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear chicken in batches until browned on all sides; remove and set aside. Don't overcrowd the pot!
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. Pour in white wine and scrape the bottom of the pot to loosen any browned bits. Cook until the wine is almost evaporated.
  5. Melt butter in the pot. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  6. Gradually whisk in chicken broth until smooth. Add bay leaf and thyme.
  7. Return the chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
  8. Remove bay leaf and thyme sprig. Stir in heavy cream or crème fraîche and lemon juice. Season with salt and pepper to taste.
  9. Garnish with fresh parsley and tarragon (if using). Serve hot.